CN110521964A - A kind of cooking methods for taking off Kingsoft - Google Patents
A kind of cooking methods for taking off Kingsoft Download PDFInfo
- Publication number
- CN110521964A CN110521964A CN201910928359.8A CN201910928359A CN110521964A CN 110521964 A CN110521964 A CN 110521964A CN 201910928359 A CN201910928359 A CN 201910928359A CN 110521964 A CN110521964 A CN 110521964A
- Authority
- CN
- China
- Prior art keywords
- dace
- meat
- bone
- fish
- kingsoft
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of cooking methods for taking off Kingsoft, it includes the following raw material: dace, pig bone, chicken feet and chicken bone, and cooking methods are divided into the preparation of meat and the preparation at soup bottom.The present invention has the advantages that entire cooking process is easy to operate, and it is obtained to take off Kingsoft not only mouthfeel bullet tooth, and taste remains the delicious of dace itself, and a old and the young are edible.
Description
Technical field
The present invention relates to food processing culinary area, specifically a kind of cooking methods for taking off Kingsoft.
Background technique
The nutritive value of fish is high, the rich content of protein in meat, and the fat content in the flesh of fish is low, and the flesh of fish is delicious
Fresh and tender, delicate mouthfeel etc., likes by people, and amount is big, dace, belongs to cyprinid fish, and whole body has scutellum, nothing
Tooth is suitable for having a delicate constitution rich in protein abundant etc., insufficiency of vital energy and blood, and the people of malnutrition is edible, and taking off Kingsoft is Guangdong one
Kind of featured delicious food now provides and a kind of novel takes off Kingsoft cooking methods.
Summary of the invention
The present invention in order to provide it is a kind of it is novel take off Kingsoft cooking methods, it is easy to operate, it is obtained to take off Kingsoft mouthfeel bullet tooth,
Delicious flavour, a old and the young are good preferably.
In order to solve the above technical problems, technical solution provided by the invention are as follows: a kind of cooking methods for taking off Kingsoft, it includes
The following raw material: dace, pig bone, chicken feet and chicken bone, cooking methods are as follows:
Step 1: the preparation of meat carries out fish-bone separation to dace, adult fish Rong is scraped with hilt dace meat, by dace
Fish-bone stripping and slicing；
Step 2: being rubbed after adding salt 40-60 parts by weight to dace meat, fallen, until dace meat plays glue, adds taste
Smart 4-5 parts by weight, chickens' extract 4-5 parts by weight；
Step 3: parsley cutting segment, chopped spring onion, cured meat and fish grain is added in the dace meat in complete rear step 2 and is uniformly mixed；
Step 4: the pig bone got ready, chicken feet, chicken bone are simmered, skim offscum and impurity, remove raw meat by production soup bottom
Taste substance picks up spare after quick-boiling water；
Step 5: being added vegetable oil in pot, be heated to oil temperature be 130-140 DEG C when, be put into dace fish-bone, constantly turn over fried
It 15 minutes, drains spare；
Step 6: it is boiled by water to set up another pot water, Step 4: ready material is put into togerther in pot and boils in step 5
2 hours, until soup becomes stiff, glue is played, is in off-white color；
Step 7: boiling soup bottom is completed in step 6, and the dace meat that step 3 has been pickled, 2-3 is then added
The flesh of fish floats that it can be served after minute.
The present invention has the advantages that entire cooking process is easy to operate, it is obtained to take off Kingsoft not only mouthfeel bullet tooth, Er Qiewei
Road remains the delicious of dace itself, and a old and the young are edible.
Specific embodiment
The present invention is described in further detail below.
A kind of cooking methods for taking off Kingsoft, it includes the following raw material: dace, pig bone, chicken feet and chicken bone, cooking methods are such as
Under:
Step 1: the preparation of meat carries out fish-bone separation to dace, adult fish Rong is scraped with hilt dace meat, by dace
Fish-bone stripping and slicing；
Step 2: being rubbed after adding salt 40-60 parts by weight to dace meat, fallen, until dace meat plays glue, adds taste
Smart 4-5 parts by weight, chickens' extract 4-5 parts by weight；
Step 3: parsley cutting segment, chopped spring onion, cured meat and fish grain is added in the dace meat in complete rear step 2 and is uniformly mixed；
Step 4: the pig bone got ready, chicken feet, chicken bone are simmered, skim offscum and impurity, remove raw meat by production soup bottom
Taste substance picks up spare after quick-boiling water；
Step 5: being added vegetable oil in pot, be heated to oil temperature be 130-140 DEG C when, be put into dace fish-bone, constantly turn over fried
It 15 minutes, drains spare；
Step 6: it is boiled by water to set up another pot water, Step 4: ready material is put into togerther in pot and boils in step 5
2 hours, until soup becomes stiff, glue is played, is in off-white color；
Step 7: boiling soup bottom is completed in step 6, and the dace meat that step 3 has been pickled, 2-3 is then added
The flesh of fish floats that it can be served after minute.
The present invention and its embodiments have been described above, this description is no restricted, if this field is general
Logical technical staff is enlightened by it, without departing from the spirit of the invention, is not inventively designed and the technology
The similar frame mode of scheme and embodiment, are within the scope of protection of the invention.
Claims (1)
1. a kind of cooking methods for taking off Kingsoft, it is characterised in that: it includes the following raw material: dace, pig bone, chicken feet and chicken bone,
Cooking methods are as follows:
Step 1: the preparation of meat carries out fish-bone separation to dace, adult fish Rong is scraped with hilt dace meat, by dace fish-bone
Stripping and slicing；
Step 2: being rubbed after adding salt 40-60 parts by weight to dace meat, fallen, until dace meat plays glue, adds monosodium glutamate 4-
5 parts by weight, chickens' extract 4-5 parts by weight；
Step 3: parsley cutting segment, chopped spring onion, cured meat and fish grain is added in the dace meat in complete rear step 2 and is uniformly mixed；
Step 4: the pig bone got ready, chicken feet, chicken bone are simmered, skim offscum and impurity, remove fishy smell object by production soup bottom
Matter picks up spare after quick-boiling water；
Step 5: being added vegetable oil in pot, be heated to oil temperature be 130-140 DEG C when, be put into dace fish-bone, constantly turn over fried 15 points
Clock drains spare；
Step 6: it is boiled by water to set up another pot water, Step 4: to be put into togerther tanning 2 in pot small for ready material in step 5
When, until soup becomes stiff, glue is played, is in off-white color；
Step 7: boiling soup bottom is completed in step 6, the dace meat that then addition step 3 has been pickled, and 2-3 minutes
The flesh of fish floats that it can be served afterwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910928359.8A CN110521964A (en) | 2019-09-28 | 2019-09-28 | A kind of cooking methods for taking off Kingsoft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910928359.8A CN110521964A (en) | 2019-09-28 | 2019-09-28 | A kind of cooking methods for taking off Kingsoft |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110521964A true CN110521964A (en) | 2019-12-03 |
Family
ID=68670776
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910928359.8A Pending CN110521964A (en) | 2019-09-28 | 2019-09-28 | A kind of cooking methods for taking off Kingsoft |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110521964A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816438A (en) * | 2010-03-02 | 2010-09-01 | 于池 | Method for preparing fish stock |
-
2019
- 2019-09-28 CN CN201910928359.8A patent/CN110521964A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816438A (en) * | 2010-03-02 | 2010-09-01 | 于池 | Method for preparing fish stock |
Non-Patent Citations (2)
| Title |
|---|
| 李凤荣等主编: "《中式烹调技术》", 31 August 2013 * |
| 郭源彪: "鲮鱼滑扒金山", 《HTTPS://WWW.MEIPIAN.CN/1HYK1GO3》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
Address after: 511401 No. 130, Dabei Road, Shiqiao street, Panyu District, Guangzhou, Guangdong Applicant after: Guangzhou Panyu Hotel Co.,Ltd. first branch Address before: 510000 No. 130, Dabei Road, Shiqiao street, Panyu District, Guangzhou, Guangdong Applicant before: Panyu China Travel Agency Panyu Hotel, Guangzhou |
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| CB02 | Change of applicant information | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20220208 Address after: 511400 No. 130, Dabei Road, Shiqiao street, Panyu District, Guangzhou, Guangdong Applicant after: Guangzhou Panyu Hotel Co.,Ltd. Address before: 511401 No. 130, Dabei Road, Shiqiao street, Panyu District, Guangzhou, Guangdong Applicant before: Guangzhou Panyu Hotel Co.,Ltd. first branch |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191203 |
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| RJ01 | Rejection of invention patent application after publication |